Vegan Yogurt Starter

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Regular Price: $9.99

Special Price: $8.99



Vegan Yogurt Starter

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A blend of lactic acid bacteria specifically selected for use in making dairy-free yogurt, this direct-set vegan culture has a mild yogurt flavor with a smooth texture and slightly weak viscosity.  

  • Each box contains eight packets of starter culture.
  • Use 1 packet with 1-2 quarts milk.
  • For larger batches, use 2 packets with 1-4 gallons milk.
  • Instructions for using this culture may be found here.
  • Cultures at 110ºF using a yogurt maker or other appliance.
  • This culture works well with a variety of non-dairy milks and thickeners.  
  • Click here for information on How to Make Non-Dairy Yogurt.

 

Ingredients: Rice maltodextrin, live active bacteria (Bifidobacterium bifidum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp bulgaricus, Lactobacillus rhamnosus, Streptococcus thermophilus

This product contains no GMO ingredients.

Shipping Information and Shelf-life:

Our Vegan Yogurt Starter Culture is shipped in a barrier-sealed packet as a freeze-dried yogurt culture. The starter is good

  • At room temperature (68° to 78°F): 3 to 4 weeks
  • In the refrigerator (40° to 45°F): 6 to 12 months
  • In the freezer (0° to 25°F): 12+ months

 

Allergen Information:

  • May contain trace amounts of gluten: Barley source is used as a fermentation nutrient. 
  • May contain trace amounts of soy: Soybeans are used as a fermentation nutrient.
  • Packaged in a facility that also manufactures products made with dairy, wheat, soy, eggs, nuts, and fish. 


Questions on Vegan Yogurt Starter

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  • From Trish at 11/16/11 3:56 AM
    • How many servings or batches does this make?
    • 8 batches 1 - 2 quarts each. For larger batches, use 2 packets to culture 1-4 gallons alternative milk.
    • Do you find this question helpful?  Yes   No
  • From Brigid at 11/14/11 10:21 AM
    • What do you think of using this to make yogurt from breastmilk for a MSPI baby?
    • Theoretically any mammal’s milk could be used. However, unheated breast milk is unlikely to make very good yogurt because of the very high probiotic content of the milk itself. Of course, you are welcome to experiment and choose whatever method works for you. Please also check with your healthcare practitioner to see if this is appropriate.
    • Do you find this question helpful?  Yes   No
  • From Dina at 10/12/11 2:56 PM
    • How many servings of yogurt can you make with one package? More than 1?
    • One box of starter contains 8 packets. Each packet will culture 1-2 quarts of non-dairy milk. For larger batches, use 2 packets of culture with 1-4 gallons of non-dairy milk.
    • Do you find this question helpful?  Yes   No
  • From CYNTHIA at 10/6/11 11:43 AM
    • Can i use tapioca to thicken the soy milk yogurt. If so, how and when do I add it?
    • To thicken soy milk yogurt you can add tapioca before adding the culture.

      For 3-4 cups of milk, dissolve 2 tablespoons tapioca starch into a smaller portion of milk, and then add it to the remaining larger portion of the milk. Then heat to 140⁰F, cool to 110ºF, and add culture.
    • Do you find this question helpful?  Yes   No
  • From Diane Olson at 10/3/11 2:49 PM
    • I followed the recipe for non-dairy milk using almond milk and the Vegan Yogurt Starter. My yogurt did not set up at all after 14 hours. Before dumping it, I checked the temperature of the milk and it was about 122 degrees... It looks like my yogurt maker is too hot. Would this temperature explain my lack of success?
    • Yes, 122º is too hot for bacterial culturing. If you purchased the yogurt maker from us, please contact customersupport@culturesforhealth.com for assistance.
    • Do you find this question helpful?  Yes   No
  • From Diane Olson at 10/3/11 8:35 AM
    • After 8 hours my almond milk yogurt is still not much more than thick milk. Did I do something wrong? Should I continue to let it "cook" in my yogurt maker?
    • Alternative milks can take longer than usual to culture properly. Assuming your yogurt maker is running at the right temperature and the other culturing variables are in place, there are a few things you can try to improve the consistency. Please refer to our thickening article: http://www.culturesforhealth.com/thickening-homemade-yogurt; Also, see our Learn to Make Yogurt page for the section of article links on Non-Dairy Yogurt: http://www.culturesforhealth.com/yogurt
    • Do you find this question helpful?  Yes   No
  • From Lilia at 8/16/11 9:33 AM
    • Where can I buy the vegetal starter?
    • We offer it on our website, as well as retail locations which carry our products. Check our map for contact information. Each store may carry different products from our catalog.

      http://www.culturesforhealth.com/ustorelocator/location/map
    • Do you find this question helpful?  Yes   No
  • From Hannah at 7/28/11 12:59 PM
    • Hi, My daughter and I both have a milk allergy. =( I would prefer to buy one of your reusable starters and make coconut milk yogurt. I like the idea of making a couple of batches so that the amount of cow's milk would be significantly reduced but noticed you also said that using non-dairy milks makes the starter yogurt less reusable. How many times do you think I could successfully use a starter from a previous batch to culture a new batch? I'm especially wondering since my daughter and I wouldn't be able to eat the first couple of batches.

      Thanks!
    • A reusable starter would not be a good choice for you, as they are dependent on dairy to reproduce. However, the direct set Vegan Yogurt Starter is especially formulated for non-dairy milks, and gives a good result with coconut milk.
    • Do you find this question helpful?  Yes   No
  • From Les at 6/22/11 12:24 PM
    • Two questions
      1. Does the Vegan Yogurt Starter work with lactose free milk, like Lactaid?
      2. How much powdered milk solid is in the dairy based yogurt starters?
    • The Vegan Yogurt Starter will work with lactose-free milk.

      We do not add powdered milk solids to our yogurt starters. The starters are dehydrated yogurt, containing the live bacteria.
    • Do you find this question helpful?  Yes   No
  • From Virginia S. at 6/11/11 11:38 PM
    • I have 2 questions concerning things you've written.
      First, if sugars feed cultures for growing, why do you recommend not adding any type of sugar, (for vegan nut-yogurt)? Secondly, why, chemically, isn't your starter possible for reculturing ?

      .. thanks, .. Virginia
    • The Vegan Yogurt Starter has been specially formulated in a laboratory to culture non-dairy milks, and does not have the proper bacteria to enable it to be recultured. Results can vary because these are not technically milks, and yogurt fermentation is not a natural behavior for them. It works best for soy, rice, and coconut milk. Nut and seed milks yield inconsistent results, and if after trying commercial brands that do not work, you may be better off making your own: http://www.culturesforhealth.com/alternative-milks-for-making-yogurt/


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Customer Reviews

Love it! Review by Barbara
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Great product! I started making soy milk yogurt using your product and it turns out perfect every time! I'm using packaged organic soymilk (shelf stable - only soybeans and water)and my food dehydrator (set at 110 degrees). It could not be easier! Consistent results! Thanks for having such a great product! I'm now addicted to the "greek yogurt" (after straining thru cheesecloth)!! Yum!
(Posted on July 22, 2014)
Great food Review by Thanh Thuy Nguyen
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I'm vegan and I love yogurt, but I don't know how to homemade vegan yogurt for me. I search on Google:"How to homemade vegan yogurt" and I read a link in website she introduce VEGAN YOGURT STARTER in her recipes.
I'm very glad and I order online 1 box and I try to made vegan yogurt with soy milk and coconut milk. Thanks God, their taste was very delicious like dairy milk yogurt. You can't find this yogurt any store, they just sale vegetarian yogurt as coconut yogurt and I don't like this smell and taste.
Now, I'm pleasant for this yogurt I homemade for me to enjoy everyday. (Posted on July 17, 2014)
results Review by b
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I have enjoyed using this product to make yogurt. As I have allergies to milk products, but love yogurt, preparing my own with this product has been a great. There was a learning curve to get it right using almond milk and pectin but I've been very happy with the results. (Posted on July 14, 2014)
Best yogurt evert Review by Barbara
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I'm thrilled with the Vegan Yogurt Starter! It was perfect and very easy to do. Thank you. I'll be ordering often. (Posted on July 12, 2014)
Excellent Results for Vegan Thick Greek Yogurt Tangy Review by DougJ
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If you are looking for a Vegan thick greek yogurt the is tangy and full of flavor this is the starter. I use the recipe in the book "The Non-Dairy Formulary: Vegan Cuisine for the Ethical Gourmet" by Skye Michael Conroy and the Automatic Digital Yogurt Maker by Euro-Cuisine, Inc to produce the most FANTASTIC thick Vegan (non-dairy) yogurt. Be sure to use the most pure soy milk you can find (Westsoy is great for this yogurt). You will never buy yogurt again!!! If you do not like the thick yogurt, just omit the cashews and you will produce a traditional soft yogurt, but I suggest doubling the soy milk (2 quarts to 1 packet of start) otherwise it is a bit too sour/tangy.
Good skill, have fun, and enjoy the most fantastic yogurt using this wonderful starter. (Posted on June 21, 2014)
Great! Review by Sue
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First time I made yogurt and it turned out great! I used oat milk and some agar agar powder to thicken, and it was delicious! Can't wait to make my next batch. I can't have dairy and the little coconut and almond yogurt cartons you can purchase are so expensive. Now I can make my own and enjoy it even more! (Posted on June 13, 2014)
yummy coconut milk yogurt Review by Tanya
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I made great coconut milk yogurt with this, using Great Lakes gelatin as a thickener (obviously, this makes it non-vegan, but works great for milk-intolerant people). (Posted on June 10, 2014)
Great soy milk yogurt with this starter Review by cufflink
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I've made vegan yogurt with this starter several times now, using Westsoy Organic Unsweetened soy milk for its protein content. (Haven't tried other plant milks yet.) Contrary to the enclosed directions, I've found it is NOT necessary to add any kind of thickening agent. The yogurt firms up nicely on its own--a bit delicate, almost custardy, but that's fine with me. Tastes great. Also, it's not necessary to bring the milk to a boil and then cool it, as some videos I've seen have suggested. All you need to do is heat the milk up in the microwave just until it's pleasantly warm, add the starter, mix well, pour into short glasses, cover with a towel, put in a warm place for 8 hours, and voilà! Yogurt! (Posted on June 9, 2014)
Excellent product Review by in2reading
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I have ordered multiple boxes of the vegan yogurt starter several times. It always arrives within a couple days and I've never had a failure. It is a high quality product. (Posted on May 20, 2014)
soy yogurt best with no additives Review by charlotte
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Tried various brands of soy milk and found that those containing additives carrageaen, for instance separated and produced an unappetizing whey. I have settled on WestSoy which makes a wonderful, light yogurt of the consistency of that found in the Middle-East. A delight poured over fresh fruits.
(Posted on May 20, 2014)
Fantastic with Goat's Milk too! Review by Wilka
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I got this vegan yogurt starter to use with goat's milk because I cannot tolerate cow dairy and the regular cultures have small amounts of cow dairy in them. Before getting the vegan cultures, I was using high potency and very expensive probiotics to make yogurt with goat's milk. That worked ok but was not consistent, and was costing a lot. I have already made four 1L batches of yogurt with my vegan cultures and they have come out excellent (1 packet per liter of milk). The product is consistent and easy to use. I have cultured my goat's milk yogurt up to 26 hours (accidentally) and it still held up very well and didn't separate or curdle. The yogurt comes out rich and thick, with a nice cream top, and it's absolutely delicious. (Posted on May 1, 2014)
Excellent Flavor - Greek Style Review by DougJ
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This product performed as described. I made a Vegan Greek yogurt using soy milk and cashews the yogurt flavor was strong and tangy, just what we like in a flavorful yogurt. I used a Euocuisine yogurt maker (digital unit) incubated for 7.5 hours and the flavor was fully developed.
It is great to have a culture that is plant based (vegan) for those of use who are lactose/dairy intolerant/allergic.
The price is very competitive for a vegan based product. The packets are small and easy to handle.
Recommendation of Use: Pre-dissovle the culture in temped (105 to 108 F) before adding to the soy/cashew mixture, the culture is a bit difficult to dissolve.
Enjoy your Greek (or other style) yogurt. (Posted on April 26, 2014)
Great product Review by Ms. Dantes
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This was my first time using Vegan Yogurt Starter and I am very glad I found this company to guide me in it's use when I needed knowledge. (Posted on April 9, 2014)
vegan starter works excellent for making soy yogurt Review by veganmom
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I use the vegan starter and it works very nice for my soy yogurt. (Posted on April 4, 2014)
Easy to use Review by BC
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I used this starter with almond milk and added Pomona's Pectin. The instructions were very helpful. (Posted on April 3, 2014)
Finally, yogurt again! Review by Snackgirl
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I make wonderful coconut milk yogurt with this product. It's easy, I can control what is and isn't in it, and I'm thrilled to be eating yogurt again! (Posted on April 1, 2014)
Works wonderfully! Review by Tish P.
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I've made two batches of soy yogurt so far, and I'm extremely pleased with the results. The cultures and instructions both worked a treat. (Posted on March 29, 2014)
Cashew almond yogurt Review by Moretarlan
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I have been making yogurt using whole almond or coconut yogurt as a starter but at several dollars per yogurt and with inconsistent results this is much better. I use 1 c each of sliced almonds and raw cashews, 1 tsp agar powder, 4 tbsps honey or so, and 4 tbsps tapioca powder adding enough water for 8-9 cups total, blending for 1-2 minutes till smooth, heat to 180, cool to 110, add culture and incubate 6 to 8 hrs in my dehydrator in sterilized glass jars with the lids on at 107-108, and it has worked perfectly every time. Also the convenience of being able to store in my freezer is great! (Posted on March 24, 2014)
Wonderful product! Review by Chefgloria
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Wonderful, I love the yogurt and the flavor. I do not add any thickener, but I am going to try with it! (Posted on March 22, 2014)
Amazing Product Review by Chelsea
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I love this vegan yogurt culture! I've made a few batches already and they've all turned out great! I am so happy to have yogurt back in my life!
I was also very impressed with the directions that came with the product - very clear and easy to follow. The resources on this website are so helpful, and the product shipped very quickly! I will be returning when I need more! (Posted on March 20, 2014)
View More Reviews >>


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